Classic Spanish Chickpeas and Rice | An Iconic Recipe from Cádiz Spain

This dish of Spanish Chickpeas and Rice, is one of the most historic recipes that hail from Spain. It´s packed with layers of flavors, super easy to make and all done in about 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate meal.

This recipe is known in Spain as Garbanzos como Conejo. Which translates to Chickpeas like Rabbit. It´s a recipe that dates back to the Spanish civil war, when meat was hard to get. So folks had to create recipes that where high in protein using common ingredients.

To make this recipe I used canned chickpeas. Just to make things easier and quicker. If you prefer, you can use dried chickpeas. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

TIPS & TRICKS to Make this Recipe: For the rice I used long grain rice. But you can use any rice you like. Though more liquid might be needed. You can serve this dish warm or even at room temperature. It will hold for up to 5 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED

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Watch the Video Below on How to Make Spanish Chickpeas and Rice

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Spanish Chickpeas and Rice | Garbanzos Como Conejo

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 393 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 4 cloves garlic
• 1 green bell pepper
• 2 tomatoes
• 1/2 cup white wine 120 ml
• 1/4 tsp saffron threads .17 grams
• 2 cans chickpeas 15.5 oz / 440 grams each
• 2 1/2 cups water 600 ml
• 1/2 cup long grain rice 90 grams
• 1 bay leaf
• pinch sea salt
• dash black pepper
• handful fresh parsley

Instructions

1. FInely chop the onion, roughly chop the garlic, finely chop the green bell pepper, finely grate the tomatoes and drain the cans of chickpeas into a colander and rinse under water

2. Heat a large fry pan with a medium heat and add in the olive oil

3. After a couple of minutes, add in the chopped vegetables (except for the grated tomato), mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the grated tomato, mix together and then simmer without mixing

4. Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the white wine and saffron, mix together and once again simmer without mixing

5. After 3 minutes and the alcohol in the wine has cooked off, add in the chickpeas, water and season generously with sea salt & black pepper, then add in the bay leaf, turn it up to a high heat and give it a gentle mix

6. In the meantime, add the rice into a fine sieve and rinse under water for 1 to 2 minutes

7. Once the water comes to a boil in the pan, add in the rice, give it one final mix so everything is evenly distributed, then place a lid on the pan and lower to a low medium heat, simmer for 15 minutes or until the rice is fully cooked through, then remove from the heat

8. Transfer into serving dishes and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Golden Saffron I used to make this Recipe

Nutrition Facts

Spanish Chickpeas and Rice | Garbanzos Como Conejo

Amount Per Serving

Calories 393 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Sodium 626mg27%

Potassium 600mg17%

Carbohydrates 55g18%

Fiber 12g50%

Sugar 3g3%

Protein 14g28%

Vitamin A 658IU13%

Vitamin C 35mg42%

Calcium 109mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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